Niu Fuge, Li Xiang, Lin Chenyang, Hu Xinyu, Zhang Bin, Pan Weichun
Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
Food Chem. 2025 Mar 30;469:142601. doi: 10.1016/j.foodchem.2024.142601. Epub 2024 Dec 21.
In this paper, the interaction between egg white protein (EWP) and giant squid surimi was regulated by changing the ratio of surimi to EWP, and the mechanism of EWP on the gel properties of giant squid surimi was analyzed. The results showed that when the proportion of EWP was 16: 1, the hardness and springiness of surimi gel were the highest, reaching 645.5 g and 1.258, respectively. The gel strength reached 0.634 kg, the cooking yield of surimi gel increased by 27 % and the water loss decreased to less than 10 %. A significant increase in the proportion of fixed water and a decrease in the proportion of free water indicated that mixed surimi improved the "trapping" ability of water molecules, induced the formation of a more ordered "cage"-like structure, and significantly increased the water holding capacity and whiteness of surimi gels.
本文通过改变鱼糜与蛋清蛋白（EWP）的比例来调控蛋清蛋白与大王乌贼鱼糜之间的相互作用，并分析了蛋清蛋白对大王乌贼鱼糜凝胶特性的作用机制。结果表明，当蛋清蛋白比例为16∶1时，鱼糜凝胶的硬度和弹性最高，分别达到645.5 g和1.258，凝胶强度达到0.634 kg，鱼糜凝胶的煮制得率提高了27%，失水率降至10%以下。结合水比例显著增加，自由水比例降低，表明混合鱼糜提高了水分子的“捕获”能力，诱导形成了更有序的“笼状”结构，并显著提高了鱼糜凝胶的持水能力和白度。
